Meals & Beverages

RECIPES

ITALIAN GARDEN SAUTÉ

Made With:
Tip

Serving Suggestions: Prefect as an accompaniment/ side to meats and poultry.Rest Milanese- style veal cutlets on red potato gratin with a side of Italian Garden sauté. Omit the bacon for a zesty vegetarian side dish.

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 90
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.9g
10%
Cholesterol 9mg
3%
Sodium 218mg
9%
Total Carbohydrate 7.5g
3%
Dietary Fiber 1g
4%
Protein 3.2g
6%
Vitamin A 2%
Vitamin C 12%
Calcium 4%
Iron 2%
Total Time

55 min.

Serving & Size

1/2 CUP

Yields

Bacon, onions, and fresh zucchini combine to make this delectable complement to any meal! Serve over vegetables or try it as a side dish for meat and poultry. Made with Pace® Salsa Base .

Nutrition Facts

Nutrition Facts
Serving Size
1/2 CUP
Amount Per Serving
Calories 90
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.9g
10%
Cholesterol 9mg
3%
Sodium 218mg
9%
Total Carbohydrate 7.5g
3%
Dietary Fiber 1g
4%
Protein 3.2g
6%
Vitamin A 2%
Vitamin C 12%
Calcium 4%
Iron 2%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
bacon, sliced into 1/2" pieces 4 oz. 4  slices
1. Fry until crisp. Remove from skillet; reserve.
Weight Measure
onion, chopped 11 oz. 2  cups
2. Add to skillet; cook until tender but not brown.
Weight Measure
zucchini, diced 2  cups
white potato 5 oz. 1  cups
Made With:

Product

Pace® Salsa Base

View Product
Pace® Salsa Base 1/4  cups
sugar 2  tsp.
dried oregano leaves 1  tsp.
3. Add zucchini, potato, salsa base, sugar and oregano. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, 5 to 7 minutes.
Weight Measure
tomato, diced 7 oz. 1  cups
4. Add tomato and reserved bacon; heat through. CCP: Heat to 165°F. or higher for 15 seconds.
Weight Measure
Parmesan cheese, grated 1/4  cups
5. Sprinkle cheese evenly over vegetables. CCP: Hold at 140°F. or higher. Portion using 4 oz. ladle (1/2 cup).

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